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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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In the bowl of a stand mixer, combine all ingredients. Use the flat beater attachment to mix at high speed for 2 minutes, then switch to the dough hook and knead at medium speed for 7 minutes. The dough should be smooth and quite soft; it will not pull away cleanly from the sides of the bowl.
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Transfer the dough to a large lightly greased bowl or container (a 2-quart dough bucket works well here). Allow the dough to rise, covered, for 45 minutes then refrigerate for at least 4 hours or up to 36 hours; this step will develop the crust’s flavor.
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To assemble: Grease the bottom and sides of the pan(s) with the olive oil and generously sprinkle with the Parmesan cheese. Set aside.
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In a large bowl, combine the cheese powder and pizza seasoning. Toss to combine and set aside.
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Turn your dough out onto a well-floured surface and press or roll it out to a rectangle, about 9” x 13” in size. Using a pizza cutter or sharp knife, cut the dough into 1” squares.
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Transfer the dough squares to the large bowl and toss to coat with the seasonings.
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Add the cheese and toppings, tossing until evenly distributed.
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Transfer the mixture to your prepared pan and let rise, covered, until puffy, about 1 hour.
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To bake: Preheat the oven to 450°F.
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Bake the 6” rounds for 18 to 22 minutes, the 9” round (cast iron or cake pan) for 22 to 26 minutes, the 9” x 5” loaf for 30 to 32 minutes, or the muffin pan for 10 to 12 minutes.
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Remove from the oven and let cool for 5 minutes before turning out of the pan and serving warm.
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Storage information: Store any leftovers, covered, in the refrigerator for several days; freeze for longer storage. Reheat any leftovers by wrapping in foil and placing in a 350°F oven until warmed throughout.
